It's a tofu 'jerked' to perfection in a meatless grain bowl. All of which will make your tastebuds dance for joy and the addition of roasted sweet potatoes brings surprise twist!
Ingredients
- 2 cups white rice
- 4 cups water
- Cubed peeled sweet potato (1 large)
- 3 tablespoons coconut oil or vegetable oil, divided as needed
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1 (14 ounce) package extra firm tofu
- 15 ounce can black beans, drained and rinsed
- 1 teaspoon jerk seasoning, or to your taste
- 2 tablespoons jerk marinade
Directions
Step 1
Place water and rice in a saucepan, and bring to boil. Simmer, covered, 20 to 25 minutes until rice is tender and water has been absorbed, reduce heat to medium low. Keep warm.
Step 2
In a separate bowl, mix all ingredients until well combined, then in a large bowl, combine all dry ingredients.
Step 3
Rub 1 tablespoon of oil on cubed sweet potatoes. It's spread evenly on a baking sheet.
Step 4
Sweet potatoes should be roast in the preheated oven, 15 to 20 minutes until tender but not too soft.
Step 5
In a cast iron skillet, heat 1 tablespoon coconut oil up to low heat and add red, green and orange bell peppers and saute 2 to 3 minutes. Set aside and remove from the skillet.
Step 6
To the same skillet add remaining 1 tbsp coconut oil. Add tofu evenly. Then cook for 2 mins, flip them over and gently place on the other side. Turn occasionally and continue cooking until edges of tofu are a little crisp, about 6 to 8 minutes.
Step 7
Mix in jerk marinade on tofu, making sure the tofu is totally covered. When your tofu caramelize from the marinade, set aside.
Step 8
Place warm black beans in a microwave safe dish, heat in microwave until hot, about 2 to 3 minutes, stirring every 30 seconds.
Step 9
Assemble grain bowls: From here cut tofu, peppers, and sweet potatoes up into pieces and divide rice, tofu, peppers, sweet potatoes, and black beans evenly amongst each individual serving bowl.
